Browse Items (14 total)

The Waldorf=Astoria’s appointment of Chef David Garcelon to Director of Culinary was featured in the “On The Move” section of the January/February 2012 issue of Hotel F&B (which had a circulation of 58,858 in February 2012).…

National Culinary Review spoke with Waldorf Chef David Garcelon about cooking in a hotel kitchen. Chef Garcelon addressed special challenges facing a luxury hotel (including volume and diversity of special requests), compared his kitchen to an…

This article discusses the history of (the then) modern cooking techniques and the development of the modern chef, who is both in part a scientist as well as an artist. Munsey's Magazine is credited with being the first mass-market magazine that was…

From left to right are Chefs Michael Toohey, Brian Strauss, John Branda, John Doherty, Scott Hagen
and Peter Daledda.

The caption at the bottom of this photo reads in French:
"La Brigade Des Cuisines Du Nouveau Waldorf-Astoria New York. Janvier 1932"

This translates to "The Kitchen Brigade of the New Waldorf Astoria New York, January 1932"

Chefs of the Waldorf Astoria pose with their creations for the evenings festivities, Executive Chef Arno Schmidt is in the center.

From the publication "Behind the Scenes at the Waldorf-Astoria", apprentice chefs of the Waldorf-Astoria Kitchen get hands-on experience working with world-renown Chefs.

A team photograph of the Waldorf Astoria Culinary Team from 1986.